Grilled Vegetable Salad with Poppy Seed Dressing Recipe

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Grilled Vegetable Salad with Poppy Seed Dressing Recipe
Grilled Vegetable Salad with Poppy Seed Dressing Recipe photo by Taste of Home
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Grilled Vegetable Salad with Poppy Seed Dressing Recipe

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5 2 2
Publisher Photo
My Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. —Laura Mast, Defiance, Ohio
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 tablespoons canola oil
  • 1 tablespoon cider vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon grated onion
  • 1/2 teaspoon poppy seeds
  • 1/4 teaspoon ground mustard
  • Dash salt
  • SALAD:
  • 1 small zucchini, cut into 3/4-inch pieces
  • 1 small sweet yellow pepper, cut into 1-inch pieces
  • 2/3 cup cherry tomatoes
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 teaspoons minced fresh basil
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon minced fresh thyme

Directions

In a small bowl, whisk the first seven ingredients until blended. Refrigerate until serving.
In a large bowl, combine zucchini, yellow pepper and tomatoes. Add oil, salt and pepper; toss to coat. Transfer to a grill wok or an open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until vegetables are crisp-tender, stirring occasionally.
Transfer vegetables to a serving bowl; sprinkle with herbs. Serve with dressing. Yield: 2 servings.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Originally published as Grilled Vegetable Salad with Poppy Seed Dressing in Taste of Home April/May 2016, p62

Nutritional Facts

1 cup: 219 calories, 19g fat (2g saturated fat), 0 cholesterol, 378mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein.

  • 2 tablespoons canola oil
  • 1 tablespoon cider vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon grated onion
  • 1/2 teaspoon poppy seeds
  • 1/4 teaspoon ground mustard
  • Dash salt
  • SALAD:
  • 1 small zucchini, cut into 3/4-inch pieces
  • 1 small sweet yellow pepper, cut into 1-inch pieces
  • 2/3 cup cherry tomatoes
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 teaspoons minced fresh basil
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon minced fresh thyme
  1. In a small bowl, whisk the first seven ingredients until blended. Refrigerate until serving.
  2. In a large bowl, combine zucchini, yellow pepper and tomatoes. Add oil, salt and pepper; toss to coat. Transfer to a grill wok or an open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until vegetables are crisp-tender, stirring occasionally.
  3. Transfer vegetables to a serving bowl; sprinkle with herbs. Serve with dressing. Yield: 2 servings.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Originally published as Grilled Vegetable Salad with Poppy Seed Dressing in Taste of Home April/May 2016, p62

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Reviews forGrilled Vegetable Salad with Poppy Seed Dressing

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toolbarsco User ID: 6725667 249156
Reviewed Jun. 6, 2016

"Super salad for a summer evening. Light and refreshing."

MY REVIEW
justmbeth User ID: 1196484 245199
Reviewed Mar. 9, 2016

"Light, flavorIful, and oh so good. This was perfect quantity for side for 4. I tossed the vegetables in the dressing before adding herbs and serving."

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